Wednesday, December 1, 2010

Crock Pot Cookin: So Easy Southwest Chicken

As the name suggests, this recipe really is soooo easy!  For the first time in my crock pot adventures, I had all the ingredients in the pantry and was actually able to make the meal without running out to the grocery store – hooray!  Prep time for this low-fat dish is right around 15 minutes and it serves 6 people.  If I were to pick a favorite ingredient, I would have to say the cumin spice is what really gave this recipe its delicious flavor.  I chose to make this chicken dish for my cousin Justine who joined us for dinner!  I paired the southwest chicken and brown rice with pillsbury biscuits (thanks Justi).

Both Justine and Georgia loved it and I’m sure you will too!

The goods:

- 2 cans (15 ounce) black beans, rinsed and drained
- 1 can (14 ½ ounces) reduced-sodium chicken broth
- 1 can (14 ½ ounces) diced tomatoes, undrained
- ½ - 1 pound boneless skinless chicken breast
- 1 jar (8 ounces) chunky salsa
- 1 cup frozen corn
- 1 tablespoon dried parsley flakes
- 1 teaspoon ground cumin
- ¼ teaspoon pepper
- 3 cups hot cooked brown rice

Before the cookin in a smaller crock pot...

After the cookin…

Step 1: In a 3-qt crock pot, combine the beans, broth, tomatoes, chicken, salsa, corn and seasoning.  Cover and cook on low for 6-8 hours or until a meat thermometer reads 170 degrees.

Step 2: Shred chicken with two forks and return to the crock pot; heat through. Serve with rice.

*Not spicy enough for you?  Feel free to add a few more ounces of salsa and/or a little hot sauce.


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